Bacon-Cornbread Stuffing

Bacon-Cornbread Stuffing

Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

8

servings

4
slices bacon, cut into 1/2-inch pieces
1/2
cup chopped green bell pepper
1/2
cup chopped onion
1/2
cup sweetened dried cranberries
2 1/4
cups water
4
cups seasoned cornbread stuffing crumbs (from 16-oz bag)
1/2
teaspoon seasoned salt
1/4
teaspoon dried marjoram leaves
  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
  2. Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
  3. Cover with foil; bake about 30 minutes or until thoroughly heated.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
You can make this easy stuffing up to 4 hours ahead. Cover and refrigerate until it's time to bake. Add 5 to 10 minutes to the bake time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 470mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.